Mini Hot Toddy Pavlovas (Printable)

Whisky-infused meringues with spiced pears and luscious whipped cream in elegant individual servings.

# What Goes In:

→ Meringues

01 - 4 large egg whites, room temperature
02 - 1 cup caster sugar
03 - 1 teaspoon cornstarch
04 - 1/2 teaspoon cream of tartar
05 - 1 teaspoon vanilla extract
06 - 1/2 teaspoon ground cinnamon
07 - 1/4 teaspoon ground nutmeg

→ Poached Pears

08 - 2 ripe pears, peeled, cored, and diced
09 - 1/4 cup whisky
10 - 1/4 cup water
11 - 3 tablespoons brown sugar
12 - 1 cinnamon stick
13 - 3 whole cloves
14 - 1 strip lemon zest

→ Whipped Cream

15 - 3/4 cup heavy cream, chilled
16 - 1 tablespoon icing sugar
17 - 1 teaspoon vanilla extract

→ Garnish

18 - Ground cinnamon, optional
19 - Lemon zest, optional

# How to Make It:

01 - Preheat oven to 250°F. Line a baking sheet with parchment paper.
02 - In a clean, dry mixing bowl, whisk egg whites until soft peaks form. Add cream of tartar and whisk to combine.
03 - Gradually add caster sugar, one tablespoon at a time, whisking until stiff, glossy peaks form.
04 - Gently fold in cornstarch, vanilla extract, cinnamon, and nutmeg until fully incorporated.
05 - Spoon or pipe 8 small meringue nests onto the prepared baking sheet, spacing them 2 inches apart.
06 - Bake for 1 hour 15 minutes, or until crisp and dry. Turn off oven and let meringues cool inside with the door slightly ajar for 30 minutes.
07 - In a saucepan, combine whisky, water, brown sugar, cinnamon stick, cloves, and lemon zest. Bring to a simmer over medium heat.
08 - Add diced pears and cook gently for 10-12 minutes, until tender but not mushy. Remove pears with a slotted spoon and let cool. Discard spices and zest.
09 - Beat heavy cream, icing sugar, and vanilla extract until soft peaks form. Chill until assembly.
10 - Top each cooled meringue nest with a dollop of whipped cream and spoonfuls of spiced pears. Drizzle lightly with poaching syrup if desired.
11 - Top with ground cinnamon or lemon zest. Serve immediately for optimal texture.

# Expert Advice:

01 -
  • It takes the soul of a hot toddy and turns it into something you can actually serve on a plate with a spoon.
  • The meringues are shatteringly crisp on the outside and soft inside, holding up beautifully under all that cream and fruit.
  • You get to poach pears in whisky, which makes your kitchen smell like a cozy cabin in the woods.
  • They look elegant enough for a dinner party but come together with everyday ingredients and a little patience.
02 -
  • Any fat or moisture in your bowl will prevent the egg whites from whipping properly, so wipe everything down with a bit of lemon juice or vinegar before you start.
  • Don't open the oven door while the meringues are baking, or they'll deflate from the sudden drop in temperature.
  • The pears should be tender but not falling apart, so keep an eye on them and test with a fork after 10 minutes.
  • Assemble these just before serving, because the meringues will start to soften once the cream and fruit sit on them for too long.
03 -
  • Wipe your mixing bowl and whisk with a paper towel dipped in white vinegar to remove any hidden grease that could ruin your meringue.
  • If your meringues crack a little during baking, don't worry, the whipped cream will cover any imperfections and they'll still taste incredible.
  • Taste the poaching liquid as it simmers and adjust the sweetness or spice level before adding the pears so you get it just right.
  • Use a piping bag with a large star tip to create perfectly swirled nests that look bakery-level professional with almost no effort.
Return